Anne Danahy | Craving Something Healthy
extra virgin olive oil
basil, oregano, parsley
of red pepper flakes
or more to taste
splash of balsamic vinegar
16 ounces bocconcini
Drain bocconcini and transfer them to a clean jar or container with an airtight lid. Set aside.
Heat oil and garlic in a small sauté pan over medium heat until sizzling. Remove from heat, allow to cool for a few minutes.
Add remaining herbs, salt, pepper and vinegar to the garlic oil, and stir to combine.
Pour oil over boccocini, cover with an airtight lid.
Refrigerate and allow to marinate overnight or for up to two weeks.
Bring to room temperature before serving.
Recipe is from the Kitchn.
Serve bocconcini on their own, or as part of an antipasto platter with salami, marinated vegetables and crusty bread.